(Italian Fig Cookies)
DOUGH
4 c. flour
1 1/2 tsp. baking powder
1 c. softened butter
1/2 c. sugar
1/2 c. milk
1 egg
2 tsp. vanilla extra
1 tsp. almond extract
Cream butter and sugar; add milk, egg and extracts until well blended.
Sift together flour and baking powder and add to wet mixture a little at a time, until everything is incorporated.
Chill dough several hours or overnight.
FILLING
2 c. dried figs, coarsely chopped
2 c. dates, coarsely chopped
1 1/2 c. raisins (dark or golden)
1 1/2 c. walnuts, toasted and cooled
1/2 c. honey
2/3 c. apricot jam Zest of one orange
2/3 c. chocolate chips (optional)
1/2 tsp. cinnamon
pinch of salt
1/4 tsp. ground cloves
1/4 tsp. nutmeg
Pulse nuts in a food processor; add figs, and raisins and pulse until smooth.
Transfer mixture to a bowl and stir in remaining ingredients.
Chill several hours or overnight.
ICING
1 c. confectioner’s sugar
2 - 4 tbsp. milk or cream 1 tsp. vanilla
Whisk together until smooth.
Preheat oven 350 F.
Break 1/4 of the dough (leave the rest in the refrigerator until ready to use).
Roll dough on a floured surface to a 6” x 12” rectangle.
Trim edges of dough so they’re even.
Roll 1/4 of the filling to form a log and place it on the a long end of the dough; roll the dough over the filling to form a log.
Wet the edge of the dough and pinch to seal.
Transfer to a cookie sheet that has been lined with parchment paper.
Bake for 18-20 minutes, until dough is lightly browned.
Cool completely.
Ice cookies and sprinkle with non-pareils.
Once icing is set, cut on a diagonal to 1 1/2” pieces before serving.
These fragrant cookies are traditionally made for Christmas.
